Roasted Cauliflower and Wild Mushroom Soup

First things first, let’s talk chef’s knives.

Do you have a chef’s knife that you absolutely love?

Roasted Cauliflower and Wild Mushroom Soup |

I’ve been using the same sturdy stainless steel knives for the past few years, and I am ready for a more professional knife. For weeks I have been doing research on knives, German vs. Japanese; bolster or no bolster; blade heavy, handle heavy, or even. I think I’ve narrowed it down to a few top picks, but let me know if you have a knife that I absolutely must consider!

That being said, whether your kitchen equipment is fancy or you’ve had the same plastic spatula since your very first apartment, this recipe requires only the most basic of kitchen tools.

Roasted Cauliflower and Wild Mushroom Soup |

If you have a knife, a baking sheet, an oven and a blender, you can whip up this easy, cozy, velvety smooth Roasted Cauliflower and Wild Mushroom Soup.

This creamy, savory soup requires only three steps:

  1. Chop the veggies
  2. Roast the veggies
  3. Blend the veggies

Roasted Cauliflower and Wild Mushroom Soup |

So if you feel comfortable chopping, putting a tray in the oven, and pressing a button on a blender, this soup is yours in under an hour.

And if you got hit with snowstorm Jonas and spent the day digging out your car with a garden shovel (I’m looking at you, Richmond), this roasty toasty soup is just what you need to cup in your hands for dinner.

Roasted Cauliflower and Wild Mushroom Soup |

Roasted Cauliflower and Wild Mushroom Soup


  • 1 head cauliflower, broken into florets
  • 1/2 pound wild mushrooms, sliced or chopped
  • 1/4 cup olive oil
  • 3 teaspoons rosemary salt
  • broth
  • heavy cream
  • fresh thyme


  1. Preheat the oven t 425 degrees F.
  2. Add the cauliflower florets, mushrooms, olive oil and salt to a large bowl. Toss to evenly combine. Spread the mixture in an even layer on a large baking sheet.

Roasted Cauliflower and Wild Mushroom Soup |


  1. says

    This sounds delicious! Why did I never think of pairing cauliflower and mushrooms? I’m planning to start an AIP diet soon and I bet this soup would be awesome with cashew cream subbed in for the heavy cream. YUM!

    • says

      Sara, I bet that would be phenomenal! I can’t eat nuts but please come back and let me know how it works in this recipe!!!

  2. Tess says

    Linaaaaaa, I recently purchased a Wusthof Classic Chef Knife and I love it. I have the 8in and it’s a really good size for my hand. The way the handle/bolster are makes it really nice to grip. I sharpen it semi-frequently but it keeps an edge really nicely.

    If you go to Williams Sonoma, they’ll let you try out whatever knives they have. Bring an onion or a tomato and have a ball testing knives. Miss ya!